How the stars of the food world spend Christmas

So, how do the stars of the food world - chefs, authors, TV cooks - spend Christmas day and, most importantly, what do they cook?

We put the question to some of our favourite authors. Watch our festive video to find out how Levi Roots, James Morton, Shelina Permalloo and Michael Caines will be celebrating, then read on below for more inspiring Christmas day plans from Harry Eastwood, Lizzie Kamentezky, Mary-Anne Boermans, Tony Singh and Catherine Phipps.


Harry Eastwood, author of A Salad for all Seasons, on her Minnesotan Christmas day plans:

My boyfriend is from Minnesota and we're going to spend Christmas with his family this year. We will be huddled around a warm fire in a cabin on a lake, eating deep fried cheese (it's a Minnesota and Wisconsin speciality called Fried Cheese Curds) and spear fishing from a hole in the ice. It's going to be around -20C and I plan to take a good novel and a 2000 piece puzzle. My dad's coming to join us and bringing with him Mince Pies (I can't imagine Christmas without them) but on the day, I think we'll be eating roast beef. I'm excited to try something new but I'm bound to miss my favourite Christmas ingredient of all: bread sauce!!! Might have to sneak it into the meal somehow... 

Lizzie Kamenetzky, author of Great British Bake Off: Winter Kitchen, describes how her family in Kent will spend the day:

My Christmas will be spent at my family's home in Kent. We have already had a pre-Christmas Christmas for all the extended family, where we ate tender slow cooked pork shoulder curry, black dal and buttered naan breads so Christmas itself will be a smaller affair (about 10 people). Breakfast will be homemade brioche with maple syrup, then a classic, but hard to beat, nibble of smoked salmon on brown bread with lemon and bubbles to keep us going until the main event – full on Christmas supper. We tend to keep it very traditional – a really good free range turkey with our favourite sausage meat and chestnut stuffings from an ancient Robert Carrier book. Sprouts from the garden, roasties cooked in dripping, creamed parsnips with ginger and lots and lots of bacon rolls! Mum's mince pies and a suet free Christmas pud will round it off…  always with lots and lots of brandy butter and maybe just a small space left for a nut or some turkish delight before we all burst.

Mary-Anne Boermans, author of Great British Bakes, will be enjoying Dutch festivities:

We'll be enjoying a Dutch family Christmas, with a light lunch and an evening meal cooked on a tabletop grill. Everyone cooks their own meal, so everyone is happy and no-one is chained to the kitchen for hours. Christmas morning coffee will be accompanied by something sweet and decadent - not decided which recipe yet - what delicious fun it's going to be choosing!

Tony Singh, of The Incredible Spice Men, is keeping it in the family:

I am going to my mum's...and it's going to be a food fest comprising of all her signature dishes – particularly her lamb ribs and cabbage! 

And finally, Catherine Phipps, food writer and author of The Pressure Cooker Cookbook is planning a special day for the children in her family:

Christmas is all about family and tradition for us and is as much about the build up. This year feels particularly special because of the children. We have my 6 yr old step daughter with us for the first time and my 3 year old son is now old enough to really get into the spirit of things. The children will be making Christmas cookies for Santa on Christmas Eve and hanging up traditional woolly stockings at the ends of their beds which will have satsumas stuffed in the toes as well as chocolate mice, coins and sugar pigs - all the things I used to get as a child.

On the day itself we stay at home and it's just immediate family and a close friend or two. The family is quite far flung - Greece, Dubai, Brazil -  and as we don't often manage to all get together we use Skype video a lot! After the present opening frenzy, I always do a breakfast of smoked salmon and scrambled eggs and crack open something sparkling which I shall sip throughout the morning in the kitchen. I do most of the cooking, but one of our friends is quite handy and helps a fair bit. We don't often have turkey - a couple of ducks, a rib of beef, goose have featured in the last few years. This year we're trying a capon for the first time, served with all the usual trimmings and the quince and chestnut stuffing I make every year, even when we have beef!

I have been making Nigella Lawson's Christmas pudding since I first saw it in How to Be a Domestic Goddess. The children aren't that keen, despite loving the drama of a flaming pudding. I shall be making a chocolate log for them if I'm organised, or some ice cream if I'm not!

Happy Christmas from everyone at The Happy Foodie!

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